Chanterelle soup with beans
4 servings
30 minutes
Chanterelle and bean soup is a refined dish of European cuisine filled with warmth and rich flavor. Chanterelles, tender and aromatic, give the soup a light forest note, while white beans make it nutritious and velvety. Smoked sausage adds depth of flavor, and fresh parsley refreshes each spoonful. This soup is perfect for autumn evenings when you want to warm up with something homey and fragrant. Tomato paste adds a slight tanginess, while chicken broth ties all the ingredients together. Historically, mushrooms have always been the foundation of rural European cuisine, and chanterelles are one of its most valuable gifts. This soup is often prepared for family dinners, enjoying its rich taste and pleasant texture.
1
We cut the carrot into very small cubes. We finely chop the onion and garlic.
- Carrot: 100 g
- Onion: 100 g
- Garlic: 1 clove
2
Place the pot on medium heat and pour in the oil. Add the chanterelles, season with salt and pepper, and sauté them until golden brown, stirring constantly.
- Olive oil: to taste
- Chanterelles: 350 g
- Salt: to taste
- Ground black pepper: to taste
3
Add the previously chopped vegetables to the chanterelles. Sauté (it's important not to let anything burn).
- Carrot: 100 g
- Onion: 100 g
- Garlic: 1 clove
4
Cut the sausage into small cubes and add it to the pot with the vegetables and chanterelles.
- Dry-cured sausage: 200 g
5
Pour in the broth and cook everything for 7 minutes.
- Chicken broth: 1 l
6
Then add tomato paste, beans, and bring the soup to a boil.
- Tomato sauce: 150 g
- White beans: 150 g
7
At the very end, we add chopped parsley. We boil for a minute, then remove from heat and serve.
- Parsley: to taste